You are here: Home » Recipes » Tomatoes and Rice Tomatoes and Rice Recipe by Favorite Recipes Press Yield 6 servings This dish tastes best when using garden fresh tomatoes and zucchini. PrintEmail Ingredients 1 small zucchini, thinly sliced2 tablespoons butter1 -- (14-ounce) can stewed tomatoed, drained1 cup long grain rice1 cup water1 teaspoon chicken bouillon granules Instructions Saute the zucchini in the butter in a skillet until tender-crisp. Stir in the tomatoes, rice, water and bouillon granules. Simmer, tightly covered, for 25 minutes or until the liquid is absorbed. Recipe reprinted with permission from the Junior League of Owensboro’s Home Again, Home Again (Junior League of Owensboro, Kentucky, 2004).